Masala Fish (oil free)

This is one type of fish that is enjoyed by all at my place. The good thing about this preparation is it is oil free and does not take a lot of time to cook. Big fish fillets specially King Fish or Ravas (salmon) is used in this.  I shared this recipe with my friend Ivy and she promised to give me a snicker if her kids like this preparation. I indeed got one. 🙂

I got the original recipe from Shilpa of Aayis Recipes. Thanks Shilpa!!

Green Masala Fish

Ingredients –

1 fish fillets (preferably king fish),

Salt to taste.

For the green masala –

A handful of coriander leaves,

A handful of mint leaves,

2 green chilies,

12 pods of garlic,

A piece of ginger,

½ tsp cumin seeds,

Juice of 1 lemon,

1 tsp grated coconut (optional),

Salt to taste

Method-

Wash the fish fillets, apply salt and keep aside.

Grind together coriander leaves, mint leaves, green chilies, garlic, ginger, cumin seeds and coconut with very little water.

Mix in the lemon juice and little salt.

Apply this paste to the fish fillets and let it marinate for 1 to 2 hours.

Wash the blender with a cup of water and mix in the remaining masala and keep this masala water aside.

Take a frying pan, keep the fish fillets in the pan and pour the masala water all around the fish. Do not pour the water on the fish.

The water should be just enough to cover the fish from the sides. It should not cover the top layer of the fish.

Cover the pan with a lid and let it cook on a slow flame.

After approx 5 minutes, open the lid and keep the flam on high and allow the water to dry up.

The fish is ready. No need to turn it. Serve with some fresh salads.

Red Masala Fish

Ingredients –

2 fish fillets (preferably king fish),

Salt to taste.

For the red masala –

2 tsp red chili powder,

2 tsp coriander seeds powder,

1/4th tsp turmeric powder,

A pinch of fenugreek seeds,

A small piece of tamrind,

12 pods of garlic,

A piece of ginger,

4 to 5 curry leaves

Salt to taste

Method-

Wash the fish fillets, apply salt and keep aside.

Grind together red chili powder, coriander powder, turmeric, fenugreek, garlic, ginger and tamarind with very little water.

Mix curry leaves in the ground masala.

Apply this paste to the fish fillets and let it marinate for 1 to 2 hours.

Wash the blender with a cup of water and mix in the remaining masala and keep this masala water aside.

Take a frying pan, keep the fish fillet in the pan and pour the masala water all around the fish. Do not pour the water on the fish.

The water should be just enough to cover the fish from the sides. It should not cover the top layer of the fish.

Cover the pan with a lid and let it cook on a slow flame.

After approx 5 minutes, open the lid and keep the flam on high and allow the water to dry up.

The fish is ready. No need to turn it. Serve with some fresh salads.

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